Viral Miso Cabbage Noodles
Recipe by Nicole Thom-Arens
Serves 4
I love sautéed cabbage but don’t cook it nearly often enough. When I first saw videos of this dish across social media, I knew I wanted to make this amplified version of buttered noodles. This is winter and springtime comfort food for when the days are cold, and you need a good nutritious meal with minimal effort.
Ingredients:1 large shallot or 2 small ones1 small head of napa cabbage12 ounces of egg noodlesOlive oil2 tablespoons butter1/2 cup pasta water1 tablespoon white miso pasteKosher saltBlack pepperFresh parmesan cheese
Instructions:1. Thinly slice the shallot and the cabbage. Rinse and dry the cabbage. Set aside. 2. Heat 1 tablespoon of olive oil in a large skillet set over medium-low heat. 3. Fill a large pot with water. Heat to a boil over high heat on the stovetop. 4. Once the oil is hot, add the shallot. Season with a pinch or two of salt. Cook until softened.5. When the water is boiling, add a generous amount of salt and the egg noodles. Cook until al dente. 6. Once the shallot is soft, add the cabbage. Season with a teaspoon of kosher salt (reduce to 1/2 teaspoon if not using Diamond) and black pepper. Stir together and cook until tender. 7. When the noodles are al dente, reserve 1/2 cup of the pasta water then drain the noodles and set aside. Add 1 tablespoon of white miso paste to the 1/2 cup pasta water. Stir to dissolve the miso. 8. Add the noodles to the cabbage along with the miso water. Stir to combine. Allow to cook together for 5 minutes, stirring often. Finish the pasta with 2 tablespoons of butter and additional salt and pepper if desired. Serve with freshly grated parmesan cheese.
Ingredients:1 large shallot or 2 small ones1 small head of napa cabbage12 ounces of egg noodlesOlive oil2 tablespoons butter1/2 cup pasta water1 tablespoon white miso pasteKosher saltBlack pepperFresh parmesan cheese
Instructions:1. Thinly slice the shallot and the cabbage. Rinse and dry the cabbage. Set aside. 2. Heat 1 tablespoon of olive oil in a large skillet set over medium-low heat. 3. Fill a large pot with water. Heat to a boil over high heat on the stovetop. 4. Once the oil is hot, add the shallot. Season with a pinch or two of salt. Cook until softened.5. When the water is boiling, add a generous amount of salt and the egg noodles. Cook until al dente. 6. Once the shallot is soft, add the cabbage. Season with a teaspoon of kosher salt (reduce to 1/2 teaspoon if not using Diamond) and black pepper. Stir together and cook until tender. 7. When the noodles are al dente, reserve 1/2 cup of the pasta water then drain the noodles and set aside. Add 1 tablespoon of white miso paste to the 1/2 cup pasta water. Stir to dissolve the miso. 8. Add the noodles to the cabbage along with the miso water. Stir to combine. Allow to cook together for 5 minutes, stirring often. Finish the pasta with 2 tablespoons of butter and additional salt and pepper if desired. Serve with freshly grated parmesan cheese.